SOUTH CAROLINA IS PASSIONATE ABOUT ITS BARBECUE — FOR GOOD REASON
The Lowcountry is home to many barbecue joints, and locals and visitors often engage in heated discussion about which is the best. Most of the restaurants offer a choice of pulled pork, ribs, chicken, or brisket with sauce.
There many different ways to make pulled pork: with a smoker, in a conventional oven, on the stove or in a slow cooker. The term “pulled” refers to the meat being tender enough, after a long cooking time, to be pulled apart or shredded using a fork. Sauce is typically added to the warm meat just before serving, but some barbecue restaurants serve a choice of sauces on the table and let the diner add their own to “naked” meat.